Curry on

TAKEOUT

Thai green curry with chicken offers an appealing mixture of sweet and hot flavors. The curry paste has peppery, often fiery, notes, and a coconut milk sauce adds a gratifying creamy richness.

The slices of chicken tossed with few bamboo shoots, some basil, a handful of sliced carrots, and maybe some eggplant and peas, give you a pleasing, potent dish served over rice. Among the thicket of Thai restaurants in Baltimore, I found three winning examples.